ความคิดเห็นที่ 3
วิธีทำ...
Mapo Doufu (p. 161)
yield: 4 to 6 servings
Ingredients:
Cooking Sauce:
1 1/2 cups water
1/4 cup light soy sauce
4 teaspoons chili garlic paste, or 2 crumbled dried hot red chili peppers
1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons hoisin sauce
1/2 tablespoon oil
2 teaspoons minced garlic
4 teaspoons minced fresh ginger
1 pound medium-firm tofu, cut into 1/2 inch cubes and placed in 1 colander to drain
4 green onions, thinly sliced
4 tablespoons cornstarch mixed with 4 tablespoons cold water
Directions:
Combine the cooking sauce ingredients in a bowl, and set aside.
Mix the soaked textured soy protein with the sherry, 2 teaspoons soy sauce, and hoisin sauce. Set aside.
Heat a large wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture, and stir-fry for 2 minutes. Add the tofu and cooking sauce, and simmer for 3 minutes.
Add the green onions and the cornstarch mixture, and stir over high heat until thick and bubbly. Serve immediately.
Cook's Notes:
This is a very easy, family-style, spicy Chinese dish which can be served with rice or noodles and steamed or stir-fried vegetables, or as part of a larger Chinese meal.
Instead of the traditional ground pork or hamburger often used in North-America, I use textured soy protein.
Nutritional Information:
Per serving: Calories: 174, Protein: 16 g, Fat: 6 g, Carbohydrate: 13 g
จากคุณ :
ลูกมันฮ่อ
- [
27 ก.ย. 47 16:16:39
A:210.1.7.145 X: TicketID:073192
]
|
|
|
